Amish Peanut Butter Cream Pie

• Vegetarian

• Condiments

  • 1/4 cup Peanut butter, creamy
  • 1/2 cup Peanut butter

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 1 small box Vanilla pudding mix, instant
  • 3 cup Whipped cream

• Bread & Baked Goods

  • 1 (9-inch pie crust, baked and cooled

• Dairy

  • 1 1/2 cups Milk

Found on thebakingchocolatess.com

Description

Ingredients

• 1 (9-inch) pie crust, baked and cooled
• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter
• 1 small box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup peanut butter
• 1 cup whipped cream or 1 cup of cool whip
• 2 cups whipped cream or 1- 8 oz. container of cool whip for topping

Directions

• Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter. Mix on medium speed until small peanut butter crumbles start to come together. If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form. Add half the peanut butter nuggets to the bottom of the pie shell.
• Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes. Add in the whipped cream (make sure its already whipped) and mix in lightly. Pour pudding into pie crust on top of the peanut butter crumbles. Top with whipped cream. Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream. Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.